Southern Ham Pot Pie
Southern ham pot pie combines a creamy vegetable filling with smoky cooked ham. A golden double crust makes this a hearty pastry dinner.
Servings: 6
Equipment
- Skillet Large or Dutch Oven
- Saucepan Medium
- Rolling Pin Optional
Ingredients
- 2 Tablespoons unsalted butter
- 1 yellow onion medium, diced
- 2 carrots medium, peeled and diced
- 2 celery ribs diced
- 2 Cloves garlic minced
- 3 Tablespoons all-purpose flour
- 3 Cups chicken broth
- 1 Cup whole milk
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- ½ Teaspoon dried thyme
- ½ Teaspoon rubbed sage
- 2 Cups ham cooked and cut into small cubes
- 1 ½ Cups frozen peas
- 1 Cup cooked potatoes diced
- 2 refrigerated pie crusts or homemade pie crusts
For the Egg Wash
- 1 egg large
- 1 Tablespoon water
Instructions
Prepare the Pie Filling
- Preheat the oven to 400°F. Melt the butter in a large skillet or Dutch oven over medium heat.
- Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for about 30 seconds, just until fragrant.
- Sprinkle the flour over the vegetables and stir continuously for about 1 minute to cook out the raw flour taste.
- Gradually whisk in the chicken broth, followed by the milk. Continue stirring until the mixture is smooth. Add the salt, black pepper, thyme and sage.
- Bring the mixture to a simmer and cook for 3 to 5 minutes, stirring often, until the sauce is thick enough to coat the back of a spoon.
- Stir in the ham, peas and potatoes. Remove the skillet from the heat and let the filling cool for about 10 minutes.
Avoid a vigorous boil. A gentle simmer is ideal.
Assemble the Pot Pie
- Place one pie crust into a 9-inch deep-dish pie plate, gently pressing it over the bottom and up the sides.
- Pour the ham filling into the crust and spread it evenly. Add the second pie crust over the filling. Trim any excess crust from the edges, then pinch or crimp the edges to seal.
- Cut several small slits in the center of the top crust to allow steam to escape.
- Whisk together the egg and water, then brush this egg wash evenly over the top crust.
Put the pie on a baking sheet before baking, to catch any drips.
Bake the Pot Pie
- Bake the pie for 35 to 45 minutes, or until the crust is deeply golden and the filling is bubbling through the vents.
- Remove the pot pie from the oven and let it rest for 10 to 15 minutes before slicing.
If the edges begin browning too quickly, loosely cover them with aluminum foil.
Notes
Whisk the broth in gradually: I find that adding it a little at a time helps the flour blend into the sauce without forming lumps.
Don't skip the sauté: Sauté your veggies because this builds a more flavorful filling.
Avoid overfilling: Leave room beneath the top crust for the filling to bubble. Place the pie on a baking sheet to catch any drips.
Watch the pastry edges: You can cover the rim loosely with foil if it starts getting too dark before the rest of the crust has finished baking.
Don't skip the sauté: Sauté your veggies because this builds a more flavorful filling.
Avoid overfilling: Leave room beneath the top crust for the filling to bubble. Place the pie on a baking sheet to catch any drips.
Watch the pastry edges: You can cover the rim loosely with foil if it starts getting too dark before the rest of the crust has finished baking.
Nutrition
Calories: 578kcal | Carbohydrates: 51g | Protein: 20g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 1549mg | Potassium: 626mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3912IU | Vitamin C: 21mg | Calcium: 103mg | Iron: 3mg
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